MICROBIOLOGY OF TYPICAL PRODUCTS
Learning outcomes of the course unit
The aim of the course is to provide an overview of microbial metabolism to enable the student to fully appreciate the positive and negative aspect due to the presence of microorganisms in typical food of animal and vegetable origin. The expected result is the comprehension of the different microbiologic dynamics and hygienic problem involved in the production and preservation of the most important traditional fermented and non fermented food.
Course contents summary
Food microbiology introduction. Microbial metabolism. Food as microbial growth substrate. Role of different microorganisms in food: defects of microbial origin in food and positive aspects in food transformation. Contaminant microorganisms: food poisoning and infection. Microbiology of typical non fermented products of animal and vegetable origin. Microbiology of typical fermented products of animal and vegetable origin (Cheese, Wine and special wines, Fermented sausage, Sourdough bread, Vinegar)
Zambonelli, Tini, Giudici, Grazia "Microbiologia degli alimenti fermentati" Calderini Edagricole, Bologna, 2001
- Doyle P.M.,Beuchat, L.R., Monteville, T.J “Food Microbiology: Foundamentals and Frontiers”, 2th ed. ASM Press, Washington, D.C.
- Wood, B.J. “Microbiology of Fermented Foods”, Volumes 1 and 2. 2nd ed., 1997, 852 p., ISBN: 0-7514-0216-8
- Zambonelli C.: Microbiologia e biotecnoligia dei vini, Edagricole, Bologna 1996
- Mucchetti G., Neviani E (2006); Microbiologia e Tecnologia Lattiero Casearia: qualità e sicurezza. Ed. Tecniche Nuove, Milano